Greek Breakfast Feast: Spanakopita, Greek Yogurt with Honey & Fruit, and Greek Coffee

A delightful and authentic Greek breakfast experience featuring savory spanakopita, creamy Greek yogurt with honey and seasonal fruits, and a strong, flavorful Greek coffee.

Prep Time

25 minutes

Total Time

1 hour

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.96/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

20ozFrozen spinach, thawed and squeezed dry(Squeeze out as much water as possible to prevent a soggy filling.)

£1.75

8ozFeta cheese, crumbled(Use a good quality feta for best flavor.)

£2.75

3Eggs, lightly beaten

£0.90

1mediumOnion, finely chopped(Yellow or white onion works well.)

£0.30

0.3cupFresh dill, chopped(Fresh dill is key for that authentic flavor.)

£1.00

0.5cupOlive oil(Extra virgin olive oil preferred.)

£2.00

1package (16 oz)Phyllo dough(Thaw according to package directions. Keep covered with a damp towel to prevent drying.)

£3.00

2cupsGreek yogurt(Full-fat Greek yogurt is recommended for creaminess.)

£2.50

4tablespoonsHoney(Adjust to taste.)

£0.75

2cupsAssorted fresh fruit(Berries, peaches, figs, grapes - whatever is in season!)

£3.50

4cupsWater(For the Greek coffee.)

4tablespoonsFinely ground coffee(Specifically Greek/Turkish coffee, ground very finely.)

£1.20

to tasteSugar(Optional, for the Greek coffee.)

£0.20

Total Cost

£19.85

£4.96 per serving

Instructions

1.
**Spanakopita:** Preheat oven to 375°F (190°C).
2.
In a large bowl, combine the squeezed spinach, feta cheese, eggs, chopped onion, and dill. Mix well.
3.
Brush a 9x13 inch baking dish with olive oil.
4.
Lay one sheet of phyllo dough in the baking dish, brushing generously with olive oil. Repeat with 4 more sheets of phyllo dough, layering each with olive oil.
5.
Spread the spinach and feta mixture evenly over the phyllo dough.
6.
Layer the remaining phyllo dough sheets over the filling, brushing each with olive oil as before. Use 5 sheets.
7.
Using a sharp knife, score the top layer of phyllo dough into squares or diamonds.
8.
Bake for 30-35 minutes, or until golden brown and crispy.
9.
**Greek Yogurt:** While the spanakopita is baking, divide the Greek yogurt into serving bowls.
10.
Drizzle each bowl with honey and top with fresh fruit.
11.
**Greek Coffee:** In a small saucepan, combine the water, coffee, and sugar (if using). Stir well.
12.
Place the saucepan over medium heat and bring to a slow simmer. Do not stir after the coffee begins to simmer.
13.
Once the coffee begins to foam and rise, remove from heat immediately.
14.
Carefully pour the coffee into small demitasse cups, being sure to distribute the foam evenly. Let the coffee grounds settle for a few minutes before drinking. Do not drink the grounds at the bottom of the cup.
15.
Serve the spanakopita warm, alongside the Greek yogurt with honey and fruit, and a cup of hot Greek coffee. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

30 g

33% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Don't be afraid to be generous with the olive oil when making spanakopita, it helps the phyllo crisp up beautifully.

If you prefer a less intense coffee flavor, use slightly less coffee when preparing the Greek coffee. Remember to use a very fine grind!

For extra flavor, try adding a pinch of nutmeg or a clove of minced garlic to the spanakopita filling.

If you don't have fresh dill, you can use dried dill, but use about half the amount.

Cooking Equipment

Oven

Stove

Small saucepan

Baking dish (9x13 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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